Amaretti Ice Cream with Eggnog
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s)
- 2 tablespoon sugar
- 4 tablespoon Nutella or other nut nougat cream
- 4 cups cream
- 2 packet biscuit (s) (amaretti)
- 250 ml egg liqueur
For decoration:
- some physalis (cape gooseberries)
Print Recipe
Pin Recipe Instructions
- Beat the eggs with the sugar in a double boiler until frothy. Stir in the nougat cream and let the mixture cool down.
- Whip the cream until stiff and fold it into the cream. Crumble the amaretti (some reserve for garnish) (freezer bags and meat tenderizers have proven their worth) and fold in. Pour the ice cream mixture into a bowl or small mold and let it freeze in the freezer for at least 3 - 4 hours.
- Place the egg liqueur on pre-chilled dessert plates, place the amaretti ice cream on top, garnish with the remaining amaretti and Cape gooseberries and serve.
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